A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling.&lt;br /&gt;&lt;br /&gt;
&lt;b&gt;Recipe: &lt;a href="/recipefinder/tuscan-grilled-trout-recipe-8032"target="_new"&gt;Tuscan Grilled Trout&lt;/a&gt;&lt;/b&gt;